Simple Way to Mini Egg Dip

Mini Blueberry Naan Flatbreads

16 cadbury mini egg recipes just in time for spring.

Recipe Summary Mini Blueberry Naan Flatbreads

Two cheeses that partner well with the savory goodness of the onion, bacon, and basil, all with a pop of fresh fruity flavor from blueberries.

Ingredients | Mini Egg Dip

aluminum foil

3 slices bacon

4 mini naan flatbreads

1 ¼ cups shredded Gruyere cheese, divided

½ cup crumbled blue cheese

¼ cup thinly sliced red onion

1 cup fresh blueberries

¼ cup thinly sliced fresh basil

freshly ground black pepper to taste

Directions

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crispy, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle.

Sprinkle naan flatbreads with 1/2 of the Gruyere cheese, leaving 1/2 inch border at the edges. Sprinkle with blue cheese and red onion and place on the prepared baking sheet.

Bake until flatbreads begin to brown, 7 to 9 minutes. Remove from the oven and sprinkle with blueberries, bacon, and the remaining Gruyere. Bake until the cheese has melted and the flatbreads are golden brown, about 2 minutes. Top with sliced basil and black pepper. Serve immediately.

Info | Mini Egg Dip

prep: 10 mins cook: 20 mins total: 30 mins Servings: 4 Yield: 4 mini pizzas

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